(by Thylias Moss)
1/2 c. Greek yogurt
2 t. garam masala
1 T. kosher salt, divided
1/4 t. black pepper
1 1/2 lb. chicken breast or thigh, cut into 1-inch cubes
4 T. butter
1 onion diced
2 cloves garlic, minced
1 T. fresh ginger, grated
14 oz. can crushed tomatoes
1/4 t. cayenne pepper
1/2 c. heavy cream
cooked basmati rice
Mix yogurt, garam masala, 1 t. kosher salt, and black pepper.
Marinate chicken in the mixture at least 20 minutes or overnight.
Heat 2 T. butter in a large deep skillet over medium heat.
Raise the heat, and brown marinated chicken on both sides over very high heat, about 2 - 3 minutes on each side. (It shouldn’t be fully cooked; you’re just trying to get some color on it.) Remove from pan and set aside.
Add garlic and ginger, and sauté for about 1 minute until fragrant—your nose will tell you.
Add tomatoes and the browned chicken.
Bring to a simmer, cover, and cook over low heat for about 15 minutes or until chicken is fully cooked.
Stir in heavy cream. Taste and adjust seasoning until your tongue is happy.
Garnish with cilantro and jalapeños, and serve over rice with naan bread.